Description
This Apple Cider Bread recipe produces a moist and flavorful quick bread infused with warm apple pie spices and the natural sweetness of apple cider. Perfect for fall or any time you crave a comforting, spiced treat, this bread is tender, subtly sweet, and has a lovely cinnamon sugar crust.
Ingredients
Wet Ingredients
- 2 cups apple cider
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/4 cup shredded apples (about 1 large apple)
- 2 tablespoons unsalted butter, melted (for brushing)
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon table salt
- 4 teaspoons apple pie spice
- 5 tablespoons cinnamon sugar, divided
Instructions
- Reduce Apple Cider: Place the apple cider in a pan on the stove over medium heat and bring it to a low boil. Reduce the heat and simmer until the cider is reduced by half, concentrating the flavor. Remove from heat and let it cool completely.
- Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9x5-inch bread pan with nonstick baking spray and evenly sprinkle 1 tablespoon of the cinnamon sugar inside the pan to create a sweet crust on the bottom.
- Cream Butter and Sugars: In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes creamy and light. This creates a smooth base for your batter.
- Add Wet Ingredients: Add the egg, vanilla extract, and shredded apples to the butter and sugar mixture, mixing well to combine all wet ingredients evenly.
- Combine Dry Ingredients and Cider: In a separate bowl, mix together the flour, baking powder, baking soda, salt, and apple pie spice. Add these dry ingredients to the wet mixture, then pour in 1 cup of the cooled reduced apple cider. Gently fold together just until combined to avoid overmixing, which can make the bread tough.
- Bake the Bread: Pour the batter into the prepared bread pan. Place in the oven and bake for 50-52 minutes, or until a skewer or knife inserted into the center comes out with only a few crumbs attached.
- Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for at least 15 minutes. Then, carefully flip the bread out of the pan and place it right side up on a cooling rack. Let it cool completely for about 1 hour.
- Add Cinnamon Sugar Coating: Once the bread has cooled, brush the top and all sides with the melted butter. Sprinkle with cinnamon sugar to coat well. Repeat the butter and sugar brushing for a double coating. Let the coating set before slicing and serving.
Notes
- Be sure to let the reduced apple cider cool before adding it to the batter to avoid curdling the eggs.
- If you prefer a more intense apple flavor, use fresh apple cider rather than concentrate or from concentrate juice.
- The shredded apple adds moisture and texture - use a firm apple like Gala or Honeycrisp for best results.
- If cinnamon sugar is not available, you can mix 4 tablespoons sugar with 1 tablespoon ground cinnamon to create the topping.
- Store leftovers wrapped tightly at room temperature for up to 3 days or freeze slices for longer storage.